Epic BLT's await
Order a sandwich at a deli counter and the guy handing it to you likely won't have a long fine-dining resume, or at least he shouldn't -- everyone knows you gotta limit those things to one page! For a new sandwich stop actually run by an accomplished chef, check out Red Star Deli
A tiny grab-n-go-staurant anchored by an 8ft deli case, LoDo's newest is run by a guy who once won national recognition as Food & Wine's Best New Chef, and who's now channeling his upscale skills into “custom-crafted” sammies inspired by the hoagies and grinders he ate as a kid in Philly, where they're always hungry enough to eat a female horse. Cold sandwiches abound on the lunch menu, with options like a BLT&E piled high with crispy, maple-cured bacon and egg salad on Texas Toast; a cajun shrimp salad with spicy mayo on housemade focaccia; and the Parma, with mozz, tomato, sherry vinaigrette, and prosciutto aged 18 months, or, what the Lost guy who married Courtney Stodden misread as the age of consent. Like Marilyn Monroe and her crossdressing pals, some like it hot, so there's also plenty of warm sammie options like a Cubano with oak/ cherry wood-smoked pork/ Nueske's Black Forest ham/ baby Swiss/ peppers/ sour orange vinaigrette, an eggplant parm with homemade red sauce, and a pastrami on marble rye
Red Star opens its doors at 6a, so get there early if downing LavAzza coffee, breakfast burritos, and steel cut oatmeal is your objective -- though, even if you have a more legit one, don't ever put that on your resume. They look stupid.